What do you make your starters in?

[IainM]

Nearly my final question - promise

I plan to do a few brews, how much yeast should I start off with in each of my 2 litre starters ( the bottle will be 2 litre at least and I think about a litre inside or don't I need as much ) ?

It really depends on the beer. Stronger beers need more yeast, and it doesn't scale linearly. I use the Brewers Friend pitching rate calculator to work it out, and usually overbuild the starter so I can decant some off to make another starter when it comes to the next batch.

 

[blawford]

Sorry to hijack the thread, but this is DME right?

Making a high gravity stout at the weekend and will be my first time making a starter.

 

[gazjcollins]

Sorry to hijack the thread, but this is DME right?

Making a high gravity stout at the weekend and will be my first time making a starter.

That's the badger. If you are worried about watering your stout down, you can get Muntons Dark dried malt.

Sent from my SM-G925F using Tapatalk

 

[gazjcollins]

That's the badger. If you are worried about watering your stout down, you can get Muntons Dark dried malt.

Sent from my SM-G925F using Tapatalk

Just realised how local the phrase "that's the badger" is...

...it means "yes" here in the frozen wastelands of Lancashire :)

Sent from my SM-G925F using Tapatalk

 

[foxbat]

How long should I have a starter going for + how often should i burp the bottle to get it fresh air, or can I leave the cap off ?

My rule of thumb which errs on the side of longer times:

• 2 days warm (20-22C)
• 2 days refridgerated
• decant off most spent wort - leave enough behind to swirl up the yeast
• swirl up the yeast from the bottom
• tip into wort

Cap it with star-san'd foil. Like this: